This flavorful Chinese dish, from chef Dan Holzman and cookbook author Matt Rodbard, was inspired by a version at San Francisco’s Sichuan restaurant Spices II. Boiling the pork first renders some of the fat and makes the meat easier to slice and crisp up later in a blazing-hot wok. Check out 27 other Chinese recipes better than takeout.
Featured in: "Twice-Cooked Bacon is the Best Kind of Bacon."
- 3 lb. skin-on pork belly
- 2 tbsp. kosher salt
- 2 large leeks (about 11/2 lb.), trimmed, halved, rinsed well, and cut into 1/2-inch slices
- 2 tbsp. douchi (fermented black soybeans), rinsed
- 1 tbsp. doubanjiang (red chile bean paste)
- 1⁄4 cup Shaoxing wine
- 1 tbsp. soy sauce
- 1 tbsp. sugar